Service
Restaurant Hood & Exhaust Cleaning in NYC
Kitchen extraction is where grease concentrates fastest and where it matters most. A neglected hood and duct run is the single most common serious fire hazard in a commercial kitchen, and it is also the item most likely to be flagged by an inspector or an insurer.
Likti cleans the hood canopy, the filters and the accessible sections of ductwork. Before quoting we need to see the system — extraction layouts vary enormously and the honest answer about scope depends on what is actually reachable.
What is included
A typical scope. Yours is agreed at the walkthrough and written down.
- Hood canopy interior and exterior degreasing
- Grease filter removal, cleaning and refitting
- Accessible duct sections and access panels
- Capture area and surrounding surfaces
- Grease collection points and trays
- Post-clean wipe down of surrounding kitchen surfaces
Worth knowing
- This service is always quoted after a walkthrough. We do not price extraction work sight-unseen.
- Tell us on the quote form whether you need documentation for insurance or inspection purposes so we can confirm what we are able to provide.
How it works
From first enquiry to a clean that runs itself
Step 1: Tell us about the space
Send the basics through the quote form — business type, rough size, location, how often. Two minutes.
Step 2: We walk the site
We visit at a time that suits you and walk every area you want covered. Scope gets decided here.
Step 3: You get a written scope and price
A task list with a frequency against each item, and the price for it. Nothing hidden in the middle.
Step 4: We agree access and scheduling
Keys, codes, lockbox or doorman arrangements confirmed in writing, along with our hours on site.
Step 5: The work runs to the schedule
Cleaning runs to the agreed list. Detail work rotates. Any change to scope is raised with you first.
FAQ
Hood and exhaust cleaning — common questions
How often should restaurant hoods be cleaned?
Frequency depends on cooking volume and the type of cooking — a solid-fuel or high-volume fryer operation loads a system far faster than a low-grease kitchen, and insurers and fire codes commonly set their own required intervals. Check what your insurance policy and local requirements specify, because that is the interval that binds you. We will tell you what we see in your system and what condition it is in.
What parts of the system do you clean?
The hood canopy inside and out, the grease filters (removed, cleaned and refitted), the accessible sections of ductwork and access panels, the capture area and surrounding surfaces, and grease collection points and trays. What counts as accessible varies enormously between buildings, which is why we look before quoting.
Why do you insist on a walkthrough before quoting?
Because extraction layouts differ more than any other part of a kitchen. Duct runs, access panel positions, roof fan arrangements and how much of the system can actually be reached all change the job. Quoting extraction work from a web form means either overcharging or discovering mid-job that half the run cannot be reached — we would rather look first and tell you honestly what we can do.
Can you provide documentation for our insurer?
Tell us on the quote form what your insurer or inspector requires and we will confirm what we are able to provide before you book, rather than after. We will not claim to issue certification we cannot stand behind.
Related
Other services
Commercial cleaning
Scheduled cleaning for offices, retail units, studios and mixed commercial space across NYC.
Restaurant cleaning
Front and back of house cleaning built around service hours and health inspection standards.
Kitchen cleaning
Commercial kitchen deep cleaning — degreasing, equipment exteriors, floors and storage.
Tell us about your space
Send us the basics and we will arrange a walkthrough. You get a written scope and a price before you commit to anything.